In the third of a seven-part rerun, chef Rick Stein is in South Wales, where he discovers the delights of pilchards, bream, the strange ormer, and cockles with laverbread.
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In the third of a seven-part rerun, chef Rick Stein is in South Wales, where he discovers the delights of pilchards, bream, the strange ormer, and cockles with laverbread.
(R) (S) (W)
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